I used to make this recipe with bacon, ham and regular cheese, but now I enjoy it with low-fat and fat-free ingredients.
—PAMELA SHANK PARKERSBURG, WV
START TO FINISH: 20 MIN. • MAKES: 2 SERVINGS
2 small red potatoes, diced
1/4 cup sliced fresh mushrooms
1 tablespoon chopped green pepper
1 tablespoon chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive oil
2/3 cup egg substitute
1/4 cup shredded reduced-fat cheddar cheese, divided
2 tablespoons fat-free sour cream
1/4 cup chopped tomatoes
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain.
2. In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over egg; sprinkle with 2 tablespoons cheese.
3. Transfer to a serving plate. Top with sour cream, tomatoes and the remaining cheese.
PER SERVING 202 cal., 10 g fat (3 g sat. fat), 13 mg chol., 276 mg sodium, 15 g carb., 2 g fiber, 14 g pro. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.